Waffle Stuffed Chicken Wings Recipes

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MRS. HAYS' STUFFED CHICKEN WINGS



Mrs. Hays' Stuffed Chicken Wings image

Provided by Emeril Lagasse

Categories     appetizer

Yield 12 to18 stuffed wings

Number Of Ingredients 26

1/4 cup chopped green onions
1/4 cup celery heart finely chopped
1/8 cup sugar
1/4 cup plus 1 tablespoon finely chopped raw shrimp
2 cups finely chopped white onions
1/4 cup finely chopped fresh cilantro
2 ounces wooden black mushrooms, chopped
1 pound ground pork
Salt
Freshly ground black pepper
Fish sauce, to taste
12-18 large chicken wings
Creole seasoning, recipe follows
1 1/2 cups all-purpose flour
Lettuce
2 cups Hoisin Sauce, recipe follows
2 tablespoons finely chopped parsley
1/4 cup chopped roasted peanuts
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 1/2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon dried oregano

Steps:

  • Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN AND WAFFLE SANDWICH



Chicken and Waffle Sandwich image

This is a fast way to make a sandwich with the right ingredients and kitchen electronics. Use your own favorite waffle recipe and favorite sauce for a savory waffle chicken sandwich. You'll need a Dash® waffle iron and air fryer. Serve with curry ketchup and spinach if you like.

Provided by thedailygourmet

Time 45m

Yield 5

Number Of Ingredients 12

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon granulated garlic
¼ teaspoon Italian seasoning (such as Trader Joe's® 21 Seasoning Salute)
1 ½ cups warm milk
2 large eggs
⅓ cup salted butter, melted
⅓ cup shredded Cheddar cheese
1 (24 ounce) package frozen breaded chicken breast fillets (such as Kirkwood®)
cooking spray
1 pinch salt

Steps:

  • Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
  • Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
  • Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
  • Assemble waffle and chicken sandwiches once all the waffles are cooked.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 46.2 g, Cholesterol 226 mg, Fat 21.1 g, Fiber 3 g, Protein 46.1 g, SaturatedFat 11 g, Sodium 1808.2 mg, Sugar 5.4 g

BONELESS STUFFED CHICKEN WINGS



Boneless Stuffed Chicken Wings image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Four servings

Number Of Ingredients 11

16 large, meaty chicken wings, about 3 1/2 pounds
1 tablespoon butter
1/2 cup finely chopped onions
1/4 pound sausage meat, preferably Italian sausage with fennel seeds
1 teaspoon ground sage
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup cooked rice
2 tablespoons finely chopped parsley
1 egg yolk
4 to 5 tablespoons melted butter, plus butter for greasing a baking sheet

Steps:

  • Preheat the oven to 425 degrees.
  • Cut off the main wing bones of each chicken. Reserve the second wing joints and wing tips for another use.
  • Start boning each main wing bone from the top, cutting and pushing the meat and skin down to the small end portion as though you were partly removing a glove. Chop off the bone near the top. Reshape the meat and skin as it was before.
  • Heat the one tablespoon of butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the sausage and sage and cook, stirring, until the sausage has completely lost its raw look.
  • Remove the saucepan from the heat and add the salt, pepper, rice, parsley and egg yolk. Stir well to blend.
  • Use a small spoon and carefully stuff each boned chicken-wing part, adding the filling at the open end. Fold over the flap to enclose. Arrange the pieces flap side down on a buttered rimmed baking sheet.
  • Brush the tops of each piece with melted butter and sprinkle with salt and pepper. Place in the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 19 grams, Carbohydrate 11 grams, Fat 39 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 18 grams, Sodium 480 milligrams, Sugar 1 gram, TransFat 1 gram

EASY RESTAURANT-STYLE BUFFALO CHICKEN WINGS



Easy Restaurant-Style Buffalo Chicken Wings image

Super easy delicious chicken wings. My wife doesn't like the hot sauce, so she heats BBQ sauce in the microwave and uses that.

Provided by DavAlf

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 6

Number Of Ingredients 8

12 skinless chicken wings
¾ cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 quart vegetable oil for frying
¾ cup hot pepper sauce (such as Frank's RedHot®)
1 tablespoon butter

Steps:

  • Rinse chicken wings in cold water; drain and pat dry with paper towels.
  • Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate.
  • Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.

Nutrition Facts : Calories 311 calories, Carbohydrate 14.1 g, Cholesterol 43.7 mg, Fat 21.1 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 4.3 g, Sodium 1958.5 mg, Sugar 0.7 g

CHICKEN AND STUFFED WAFFLES



Chicken and Stuffed Waffles image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 34

Canola oil
1 half chicken breast (4 to 5 ounces), boneless and skinless
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely diced onion (about 1/2 small onion)
1/2 cup finely diced green bell pepper (about 1 medium pepper)
1/2 cup finely diced red bell pepper (about 1 medium pepper)
1/2 teaspoon ground cumin
1 1/2 cups fine cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 3/4 cups whole milk
4 tablespoons melted butter
2 eggs
1 cup plus 3 tablespoons all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
3 boneless, skinless chicken breasts, halved horizontally
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
3 cups whole milk
1 tablespoon maple syrup, for serving
Fiery Fieri Hot Sauce, for serving, recipe follows
8 ounces red Fresno chiles (7 or 8 chilies)
1/4 sweet Maui or Vidalia onion, roughly chopped
1 teaspoon kosher salt
1 cup distilled white vinegar
2 teaspoons agave nectar

Steps:

  • For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
  • Preheat a waffle iron. Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
  • For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
  • Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.

STUFFED CHICKEN WINGS



Stuffed Chicken Wings image

Categories     Cake     Sauce     Chicken     Appetizer     Side     Steam     Lunch     Boil

Yield serves 8

Number Of Ingredients 16

1 1/2 cups sweet rice (also called "sticky rice" or "mochi rice")
1 cup Dashi (page 40)
2 tablespoons Japanese soy sauce
2 tablespoons mirin
3 shiitake mushrooms, stemmed and thinly sliced
1/4 cup thinly sliced carrot
1/4 cup thinly sliced bamboo shoots
2 tablespoons peeled and thinly sliced gobo (burdock root; can substitute with salsify)
1/4 cup diced abura-age (fried tofu cake)
8 chicken wings
34 pea pods, trimmed
8 slices bacon
Braising Liquid
1/4 cup Dashi (page 40)
3 tablespoons Japanese soy sauce
1 tablespoon mirin

Steps:

  • Rinse the rice three or four times in cold running water, until the water runs clear. Place in a bowl, cover with water, and soak for 15 minutes. Drain well.
  • To cook the rice in a rice cooker, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a rice cooker. Follow the rice cooker settings for sweet rice and cook until done.
  • To cook the rice on the stove top, combine the rice, dashi, soy sauce, mirin, shiitakes, carrots, bamboo shoots, gobo, and abura-age in a pot and place over medium heat. Bring to a boil, about 4 minutes, then cover and cook until no liquid remains visible (don't open the lid too often, just peek), about 3 minutes longer. Decrease the heat to low and cook, covered, for 15 minutes.
  • While the rice is cooking, remove the bones from the chicken wings by first cutting around the top joint (where it attaches to the body) to loosen the meat. Pull down to release the meat from the bone until you reach the second joint. Use a sharp knife to cut through the joint to loosen the bone, being careful not to puncture the skin. Cut around the second joint to loosen the meat again and pull down to the third joint, cutting between the bones to release them. The wing tip should remain intact. Re-form the meat and skin to resemble the original shape. Repeat with the 7 remaining wings. Refrigerate until ready to stuff.
  • Prepare an ice bath and place a pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook 1 minute. Remove from the water and submerge in the ice bath. Drain well. Slice 10 pea pods into 1/4-inch-thick pieces. Set aside the remaining 24 pea pods for garnish.
  • Once the rice has finished cooking, place 2 cups of it in a large bowl and let cool to room temperature. Mix in the sliced pea pods. Fill a small bowl with cold water and lightly dip your hands in it before touching the rice (sweet rice is extremely sticky when cooked; the water helps keep the rice from sticking to your hands). Measure 1/4 cup rice and stuff inside a hollowed-out chicken wing a little bit at a time, being sure to fill the entire wing. Repeat with the remaining 7 wings.
  • Once all the wings have been stuffed, wrap each with 1 slice bacon and place them all in a 4-quart saucepan (it should be a snug fit).
  • To make the braising liquid, combine all the ingredients in a bowl and mix well.
  • Pour the braising liquid over the chicken wings in the pot. Bring the liquid to a boil over high heat, about 1 minute, then cover. Decrease the heat to medium and cook for 5 minutes. Using tongs, carefully turn over each wing to cook the other side. Put the cover back on and cook for 5 to 6 minutes longer, until the chicken is cooked through.
  • Let the chicken wings cool to room temperature. Place 1 wing on each of 8 small plates, garnish each with 3 pea pods, and top with 1 tablespoon of the braising liquid.

CHEESY CHICKEN WAFFLEWICHES



Cheesy Chicken Wafflewiches image

I've had lots of fun experimenting with my new waffle maker. I decided to use shredded meat, cheese and vegetables for a savory twist. Make sure the griddle is hot before adding the sandwiches. -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 6

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 cup shredded rotisserie chicken
1 cup shredded Swiss cheese
1 package (17.3 ounces) frozen puff pastry, thawed

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until softened, 3-4 minutes. Reduce heat to medium-low; cook onion until caramelized, 6-8 minutes, stirring occasionally. Add mushrooms; cook and stir until tender, 2-3 minutes. Cool slightly. Stir in chicken and cheese., Preheat a 4-square waffle maker. Unfold 1 puff pastry sheet onto a lightly floured surface; cut into 4 squares. Top each square with 1/4 cup filling; bring up corners over filling and pinch firmly to seal. Refrigerate until ready to cook. Repeat with remaining pastry and filling., In batches, place each pastry bundle in a separate section of the waffle maker. Bake until golden brown and crisp, 5-7 minutes.

Nutrition Facts : Calories 405 calories, Fat 24g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 243mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 13g protein.

FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY



Fried Chicken And Waffles As Made By Breana Jackson Recipe by Tasty image

This iconic dish of flavorful, crispy fried chicken paired with fluffy, buttery waffles is a match made in culinary heaven. The homemade spice mix takes this chicken to a whole new level-you will be making it in batches to have on hand for years to come! The deep spices in the chicken are offset by the rich browned-butter waffles that only get better when drizzled with syrup and hot sauce for a sweet and spicy finish.

Provided by Breana Jackson

Time 1h

Yield 3 servings

Number Of Ingredients 30

4 cups buttermilk, or water
4 tablespoons kosher salt, plus a pinch, divided
8 chicken wings
peanut oil, or grapeseed oil, for frying
1 tablespoon onion powder
1 tablespoon McCormick® Smoked Paprika
1 tablespoon McCormick® Garlic Powder
1 ½ tablespoons McCormick® ground black pepper
1 tablespoon McCormick® Poultry Seasoning
1 tablespoon cayenne pepper
1 teaspoon McCormick® Ground Mustard
2 cups all purpose flour
¼ cup cornstarch
2 large eggs
1 cup buttermilk, room temperature
1 teaspoon hot sauce, of choice
1 ½ sticks unsalted butter
2 ice cubes
2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch kosher salt
2 cups buttermilk, room temperature
2 large eggs
1 tablespoon McCormick® vanilla extract
nonstick cooking spray, for greasing
unsalted butter
maple syrup
hot sauce

Steps:

  • Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
  • Preheat the oven to 300°F (150°C).
  • Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
  • In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
  • Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
  • In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
  • Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
  • Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
  • Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
  • Preheat a waffle iron to medium-high heat.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
  • Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
  • To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
  • Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 1479 calories, Carbohydrate 196 grams, Fat 45 grams, Fiber 7 grams, Protein 69 grams, Sugar 37 grams

SAVORY MUSTARD CHICKEN AND STUFFING WAFFLES



Savory Mustard Chicken and Stuffing Waffles image

Adding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. -John Ginn, Carlisle, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 package (6 ounces) stuffing mix
4 large eggs
1/4 cup yellow mustard
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
Oil for frying
WAFFLES:
1-3/4 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-3/4 cups 2% milk
2 large eggs, room temperature
1/2 cup butter, melted
2 teaspoons vanilla extract
Maple syrup

Steps:

  • Prepare stuffing mix according to package directions; cool., Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere., In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm., Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing., Bake waffles according to manufacturer's directions until golden brown. Serve with chicken and syrup.

Nutrition Facts : Calories 691 calories, Fat 43g fat (16g saturated fat), Cholesterol 219mg cholesterol, Sodium 1074mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

SAVORY STUFFING WAFFLES RECIPE BY TASTY



Savory Stuffing Waffles Recipe by Tasty image

The best part of Thanksgiving dinner might just be the leftovers. These waffles are no exception-leftover stuffing and melty cheddar cheese are crisped in a waffle iron, then topped with maple cranberry sauce. It's an explosion of Thanksgiving flavor like you've never had before!

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 2 waffles

Number Of Ingredients 9

1 cup cranberry sauce
½ cup maple syrup
1 teaspoon kosher salt
3 cups prepared stuffing
2 large eggs, beaten
1 cup shredded cheddar cheese
1 teaspoon kosher salt
nonstick cooking spray, for greasing
waffle iron

Steps:

  • Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
  • Preheat the waffle iron on medium-high.
  • In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
  • Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
  • Serve the waffles with the maple cranberry sauce.
  • Enjoy!

Nutrition Facts : Calories 669 calories, Carbohydrate 89 grams, Fat 25 grams, Fiber 1 gram, Protein 22 grams, Sugar 73 grams

CHICKEN WINGS STUFFED WITH CHEVRE



Chicken Wings Stuffed With Chevre image

Provided by Molly O'Neill

Categories     appetizer

Time P1DT20m

Yield 12 servings

Number Of Ingredients 8

6 ounces goat cheese, softened
2 scallions, finely chopped
24 chicken wings
3 large cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • Stir together the cheese and scallions. Separate the wings at the joint and save the tips for another purpose, like making soup. Loosen the skin over the tops, making a pocket between the skin and the meat. Fill each pocket with about 1 tablespoon of the cheese mixture. Do not overfill.
  • Combine the garlic, rosemary, salt, pepper and oil in a large bowl. Add the wings and coat well. Refrigerate for several hours, or up to one day.
  • Preheat the broiler. Broil the wings until the skin is browned and the chicken is cooked through, about 8 minutes.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 180 milligrams, Sugar 0 grams, TransFat 0 grams

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From eatwhattonight.com


CHICKEN AND WAFFLE WINGS | HOMEMADE RECIPES
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2016-09-13 Sear on both sides over high heat until fully cooked. Transfer the drummettes to your mixing bowl and coat in the sauce. Remove the drumettes from the sauce and shake off any excess. Let them cool for 2-3 minutes. In a …
From homemaderecipes.com


VIETNAMESE STUFFED CHICKEN WINGS - WOK AND KIN
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2020-02-25 Using a separate wok (or reuse the current one), add the oil in and brown the garlic and onions. Add in the chilli and stir for 1 minute before mixing in the fish sauce, sugar and water. Throw in the spring onion and cook for …
From wokandkin.com


CHICKEN AND WAFFLES RECIPES - NEW WAYS TO MAKE …
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2015-08-05 Once you have your chicken and waffles ready, this recipe only requires a few extra steps: Sandwich them together with cheese melted inside for an easy-to-serve family meal. Get the recipe at Betsy Life. Media Platforms …
From countryliving.com


HOW TO MAKE WAFFLE-BATTER CHICKEN WINGS - SPOON …
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Preheat your waffle iron and grease it. Step 5. Dip fried your chicken into your batter. Step 6. Put your waffle battered chicken on the waffle iron, then add a spoonful of extra batter on top of the chicken and press until golden brown. …
From spoonuniversity.com


STUFFED CHICKEN WINGS - COOKING HAWAIIAN STYLE
2020-08-03 Instructions. In a wok or deep fat fryer, heat oil. In separate shallow bowls; place flour, salt and pepper; whisk together eggs and water; set aside. De-bone chicken wing keeping skin and meat attached; leave bone in tip portion. In a mixing bowl, combine stuffing ingredients. Stuff wings. If desired; secure with toothpick.
From cookinghawaiianstyle.com


CRISPY STUFFED CHICKEN WINGS - UNFAMILIAR CHINA
How to make chicken stuffing. Mix the water and potato starch listed in the stuffing seasoning ingredients to form an activated potato starch-water mixture. Mix salt, ground pepper, and ground chicken. Mix it into a paste. Add ¼ cup (57 milliliters) water and mix together, keeping a pasty consistency. Add the remaining ¼ cup (58 milliliters ...
From unfamiliarchina.com


CHICKEN AND WAFFLE WINGS | DUDEFOODS.COM
2012-01-05 The waffle breaded chicken wings were actually amazingly easy to make. I started off by cooking four “drumette” sections of chicken wings and whipping up some waffle batter. Once that was done I simply dunked the wings in the batter and placed them in my waffle iron with the ends of the wings (which I left unbattered so the wings would be ...
From dudefoods.com


STUFFED WAFFLES RECIPES - HOW TO STUFF WAFFLES - DELISH
2015-10-30 1. Blueberry Gin & Tonic. 2. 18 Chicken Recipes To Make In An Instant Pot. 3. These Yellow Strawberries Taste Like Pineapple. 4. Cheese Danish. 5.
From delish.com


STUFFED CHICKEN WINGS RECIPE - SIMPLE CHINESE FOOD
1. The chicken wings are boneless and marinated with cooking wine, salt and black pepper. 2. Add oyster sauce, sugar, light soy sauce, water, and juice to the bowl. 3. Put the enoki mushrooms in the chicken wings and fry them until golden on both sides. 4.
From simplechinesefood.com


CHICKEN AND WAFFLE WINGS | RECIPE | CHICKEN AND WAFFLES, FOOD, …
Jun 5, 2014 - Fried buffalo wings are dipped in waffle batter and cooked on a waffle iron. Jun 5, 2014 - Fried buffalo wings are dipped in waffle batter and cooked on a waffle iron. Jun 5, 2014 - Fried buffalo wings are dipped in waffle batter and cooked on a waffle iron. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


HOT WING CHICKEN & WAFFLES - ELDA'S KITCHEN
Instructions: Combine buttermilk and hot wing mix in a large bowl. Soak chicken breast strips in buttermilk mixture from at least 2 hours to overnight. Add oil or shortening to large pot and heat on medium. Combine flour, salt, pepper, and garlic powder in a large bowl. Add chicken breast strips to seasoned flour mixture then in egg mixture ...
From eldaskitchen.com


RECIPE | STUFFED CHICKEN WINGS - BASILY DELICIOUS
Carefully separate the skin from the chicken meat by rolling the skin down as you trim the meat off the bone. Once the meat detaches, remove the bones from the first and second joint. Unroll the chicken skin as it will serve as the casing for the filling. Place all the empty chicken wings in a bowl, mix with salt and pepper.
From basilydelicious.com


FRIED WAFFLE STUFFED CHICKEN - TEXAS PETE FOODSERVICE
2017-08-28 Honey Glaze. In a sauce pot on medium heat, sauté celery, onions, green bell peppers, and garlic. Add the Andouille sausage and the toasted, diced waffle, deglaze with the chicken stock, cook for about 5 minutes, then set aside and let cool. Incorporate the egg and season with Texas Pete ®. Soak the thighs in the marinade for about 1 hour.
From texaspetefoodservice.com


SOUTHERN FRIED CHICKEN AND WAFFLES - WELL SEASONED STUDIO
2021-12-23 Season the chicken. Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl with 1 Tbsp Kosher salt and 1 tsp black pepper, then cover with plastic wrap and let sit for 2 hours. Make the marinade. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce.
From wellseasonedstudio.com


CHICKEN STUFFED WAFFLES RECIPE - OPRAH.COM
2014-01-03 Make the filling: Season the chicken with salt and pepper and sear in a hot pan with a splash of oil. Cover and turn the heat down to low. Cook for about 10 minutes, until cooked through. Remove from the heat. Roughly chop half the chicken and shred the other half. Lightly toss the breadcrumbs with 1 Tbsp. or more of oil.
From oprah.com


21 BEST STUFFED WAFFLE RECIPES — HOW TO STUFF WAFFLES
2020-08-31 Try savory stuffed waffles like a Fried Chicken Waffle Sandwich or Waffle BLT Fresh Herb Spread. Go the sweet stuffed waffle route with Caramel Apple Stuffed Belgian Waffles or Mochi Stuffed ...
From parade.com


VIETNAMESE-STYLE STUFFED CHICKEN WINGS - TASTE
Lay out in a baking sheet or plate in your fridge for at least a half hour so the skin dries out a bit. Get your oil heated up to about 275 degrees Fahrenheit, then fry the wings in batches for about 7 minutes, or until light golden. Pull them out and increase the oil temperature to 350 degrees.
From tastecooking.com


CHICKEN & WAFFLE WINGS WITH BOURBON MAPLE SYRUP, CINNAMON
2016-02-10 In a small saucepan over medium heat, whisk together the maple syrup, bourbon and cinnamon. Cook, stirring occasionally, until mixture has thickened, about 15 minutes. Let cool and set aside. In a large saucepan, heat 2 inches of oil to 350°F (180ºC). In the bowl of a food processor fitted with the blade, finely grind the waffles.
From cookingwithcocktailrings.com


THAI STUFFED CHICKEN WINGS - PINTEREST
In my mother's Hmong-style recipe, deboned chicken wings are stuffed with ground pork and vermicelli noodles, then finished with a spicy fish-sauce caramel. wmfields4502 W
From pinterest.com


STUFFED CHICKEN AND WAFFLES SANDWICH - REAL GOOD FOODS
Back to Recipies > Stuffed Chicken and Waffles Sandwich Upgrade breakfast with this easy Stuffed Chicken and Waffles Breakfast Sandwich! Ingredients Real Good Stuffed Chicken Avocado Waffles Directions Preheat to 350 degrees. Place baking sheet in oven. Bake Real Good Stuffed Chicken for 26-28 minutes. Allow to cool for 1-2 minutes. Slice avocado Bake …
From realgoodfoods.com


BONELESS, CHEESE STUFFED CHICKEN WINGS - THE FLAVOR BENDER
2016-01-25 Preheat oven to 350°F/180°C. Prepare a baking tray with a wire rack on top. When the oil is hot, carefully place 2 - 3 stuffed chicken wings in the hot oil (be careful not to overcrowd), and fry for about 4 minutes until golden brown all over. Place the chicken wings on the wire rack. Repeat with all the chicken wings.
From theflavorbender.com


WAFFLE CRUSTED CHICKEN WITH SPICY MAPLE SAUCE - SKINNYTASTE
2015-09-08 Pour the buttermilk over the chicken pieces, refrigerate and let them soak for at least 1 hour. Preheat oven to 350 degrees. Break the waffles into small pieces and pulse in a food processor until they resemble coarse crumbs. Evenly spread the crumbs on a baking sheet and bake for 4 minutes. Set aside to cool.
From skinnytaste.com


CHICKEN STUFFED WAFFLES - STUFFED WAFFLE MAKERS - RECIPES
Filling per waffle. 3 to 4 chicken strips, cooked. 1 tablespoon honey, plus additional for topping. Prepare waffle batter as directed. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes. Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered.
From gopresto.com


STUFFED CHICKEN WINGS - A PETITE MAMA
2017-09-29 Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper. Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings.
From apetitemama.com


BUFFALO CHICKEN STUFFED WAFFLE - STUFFED WAFFLE MAKERS - RECIPES
Buffalo Chicken Stuffed Waffle. Prepare waffle batter as directed. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes. Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Scatter cooked chicken onto batter leaving a thin margin around edge.
From gopresto.com


RECIPES | PIT BOSS® GRILLS
In a medium bowl, whisk to combine the Bisquick, milk, and egg. Transfer the wings to a bowl and toss with waffle sauce. Place the wings back on the grill for 5 minutes or until the sauce thickens. Preheat the waffle iron to high and spray with a non-stick spray. Start with all the drumettes, then the flats, cooking them separately.
From pitboss-grills.com


STUFFED CHICKEN WINGS - FOOD NETWORK CANADA
2019-06-07 Preheat oven to 425ºF (218ºC). To debone wings, loosen meat from fat end of wing with a sharp, stiff knife. Gradually, scrape meat down the bone to the joint and pop out double bones. For the stuffing, combine sausage meat, minced bacon (yes, raw), onion, garlic and parsley in a bowl. Stuff each chicken wing’s cavity with this bacon/sausage ...
From foodnetwork.ca


CHICKEN AND WAFFLES - A CLASSIC TWIST
Wash and clean the chicken wings. Place in an airtight container or large zippered plastic bag. In a medium bowl, whisk together the buttermilk, maple syrup, salt, pepper and chili powder. Pour the mixture over the wings and cover. Refrigerate for at least four hours or overnight to brine. Preheat your KitchenAid® Electric Convection Slide-In ...
From aclassictwist.com


TASTY RECIPES: WAFFLE-STUFFED CHICKEN WINGS
2019-08-22 Love chicken and waffles? Then you will love these wings! Waffle pieces are stuffed inside a chicken wing, deep fried, and coated in a cayenne maple syrup. Use a homemade waffle mix, or a box mix, it doesn't matter. I will be using a box mix in this recipe. Ingredients : 2 cups Belgian waffle mix (such as Aunt Jemima(R)) 1 ½ cups water; ⅓ ...
From recipestastyrecipes.blogspot.com


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